Savannah courier. (Savannah, Tenn.) 1885-1979, 1887-08-04
GREEN AND RIPE APPLES.
Why the Former Are Bad and the Latte,
Good for Feeding Purposes.

.@N AMI nIFG APPLES.
Why the Former Are Bad and the r.at.sr
Good for Feeding Purposes.
In the ripening of fruit changes oc-
cur analogous to some which take
place in the stomach. In digestion,
the elements Of food are made to conf
bine chemically with water-as chem
istry says, they become "hydrated.
This combination liquifes them and
puts themin just the right condition to
be absorbed and assimilated. Among
the changes which take place in the
ripening of fruit is the hydration of
Its food substance, so that more than
half OF it has only to be separated
from the pulp, or pomace, by diffusion
to be ready for absorption and use.
This makes the main difference be-
tween green fruit and ripe. In green
fruit this process of hydration has not
been accomplished, and if it be used as
food it must be done by the stomach,
task to which weak one is often not
equal There is nothing in q green
apple that would be unwholesome or
Objectionable if it could be easily digest
ed-but there's the rub. The starch of
potato is good food, but it requires
to undergo changes and to become
hydrated, which calls for considerable
labor from the stom ach. Not so with
the acids and other Carbohydrates Of
ripe fruit. They are already hydrated
and ready to 60 at once into circula-
ton. 1t is the quick impression made
upon the organs of taste by this readi-
ness for use which gives to fruit SO high
= relish to all kinds of stock not only.
but to the human animal as we'll.
The feeding value of apples is not
large; they rank with mangels, turnips,
cabbage and the like. Their food
properties are mostly Carbohydrates, or
heat-producing, their protein being
only about one-half Of one per cent.
and their nutritive ratio about one to
thirty, and hence are most effective
when fed in connection with more nj
trogenous food, like clover, but may
be fed sparingly with grass. They have
higher value than the weight of their
food constituents indicates, on account
of continental qualities and from hav.
ing large per cent. of those constitu.
ents in q condition to be at once alb
sorbed and appropriated without wait
ing for any special action of the stom-
ach. Using hay as the unit of measure
apples compare with it and other com
mon feeding stuffs as follows, per 10C
pounds of each:
Hay. $3.50 Cabbage .......... II
Corn Meal ........: laIApples, ripe ...... i
Oat meal, bran and Turnips ........... n
middlings ........ LOB Kutabagas .....'.. !
Potatoes. ........... .29 Mangels.. ........ J
Parsnips and carrots .18I
Good ripe apples have feeding
value of not less than eight cents pei
bushel of fifty pounds, and are as goot
for other stock as for milk COWS. Fol
any one who has stock to consume
them, it is as much of loss to vast,
good apples as to waste good roots
When fed with re ason and appropriate
food they are health-inspiring as wei
as nutritious, and are only injuriou
when fed immoderately. An expert
ment in feeding three cows with moder
ately sour apples, ripe and mellow
for several weeks. at the rate of lively
to twenty pounds, to each COW daily
gave me finer favored butter than
ever saw from grain or grass. l hav
known others to feed them in large
quantity and for longer time wit
satisfactory result and their butter Il
be not only fine-favored, but to hav
remarkable keeping quality. and tn
stock to remain perfectly healthy
have also proved them to make excel
emit milk for cheese. The managers c
cheese factories have noticed an i'm
provement and increase of milk whe
their patrons cows have been fed mod
erately with apples. Prof L. B. Ar
mold, in NJ Y. Tribune.